Using food I can find marked down is kind of a thing of mine. I can Seconds tomatoes when my garden doesn't produce enough, I buy day old naan whenever I see it, and marked down dairy products make my heart happy.

But sometimes I get stumped with how to use them up before they go bad.

It's crazy for me, a US American ;) to be sharing a recipe for Poutine. But I'm doing it anyway, because it's a fun use of one of our Thanksgiving leftover orphans--gravy. Always seem to have a bit of gravy leftover, and this is a wonderful way to enjoy it. Especially good if you get to visit the cows providing your squeaky cheese curds!…

Take those Thanksgiving leftovers and turn them into something new! This turkey is combined with pesto, green olives and feta cheese in a rolled pizza for a change up from traditional post-holiday fare.

This is a yummy pizza inspired by an apple my mom brought me and some neat cheese I picked up at Costco. Paired with some caramelized onions and crispy bacon from the freezer, it's a delicious fall pizza.

My garden and my CSA farm share bless me with wonderful arugula. Some of it gets put up as Arugula Pesto, and some of that gets put into focaccia dough for this delicious Friday Night Pizza Night meal:…

It was another wonderful week of HOMEGROWN Fair submissions. They've been fantastic so far - it's hard to pick just one winner each week! We love taking a peek into the backyards, gardens, and kitchens of HOMEGROWNers; thanks for sharing.

Congratulations to Brooke and her lovely backyard chickens, winners of Week 2 of the HOMEGROWN Fair. We loved the photos of…

This is a cross-post from my blog, Together In Food; to read a slightly different version of this post, please go to my bloghere.

I love cheese, and I have this (perhaps slightly crazy) dream of producing 80% of the food we eat at home myself, from scratch (growing, raising and processing it). So, I wanted to be able to make cheese myself. I'd read…

My friend Donna has been making fresh cheese for ages. This go-round I asked to join in. Like so many things which previously seemed complicated, I was surprised at how simple the process is. Separate the curd from the whey, strain, compress or age, and you've got a perfect example of the subtle beauty of mild cheese.

I'm new to Homegrown and so excited to have found this online community. I might as well jump right in!

I'm still new to cooking from scratch, and I can't believe how pleasurable and easy it can be. I feel like a schmuck for having eaten so poorly for so much of my life. The post below is just taken from my blog):

Most Polish families are likely familiar with farmer's cheese, a mild and soft cheese that resembles ricotta or… Continue